Weilu Wang
Eleven Madison Park | New York
October 2019
After Pastry Chef Weilu Wang graduated from the prestigious Le Cordon Bleu in Paris, she jumped headfirst into the world of chocolate, working as a sous chef for two years at Monsieur Chocolat. Wang counts shop owners Jean Marc Rué and Keiko Orihara as two of her biggest influences and mentors.
Wang then moved to Stockholm and worked at the Prince Philosopher for two years and was responsible for both quality control and the production of all chocolate desserts in the bakery. Inspired by nature and art, Wang describes her style as “fresh, delicate, simple, elegant, and feminine.”
Wang competed in the Valrhona C3 International Finals last year after winning the 2017 Scandinavian regional semifinals with her delicate bonbons and intricately plated dessert. Borrowing from Swedish flavors, she used light, bitter Swedish lingonberries, herbs from Chinese Pu’er tea, praline, and star anise to create her plated dessert. The visual presentation was inspired by an unfinished wood sculpture. Her bonbons were infused with orange, Swedish beer with hints of orange, and sumac to complement the wheat flavor coming from the beer. Wang has since joined the pastry team at Eleven Madison Park under Mark Welker.
